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Unniyappam A treditional Kerala Sweet made with rice flour and jaggery. This sweet rice flour dumplings are specially made for Vishu festival. This is a very favorite snack among Kerala people and also very well known as Neyyappam. This Unniyappam is traditionally fried in ghee or coconut oil. Freshly ground rice flour will give a better taste and you can add 1/4 cup milk and 3/4 cup water.
The photo of Radha Krishna in this picture was given by Veena. Thanks for that beautiful photo Veena..:)
INGREDIENTS:---
Rice flour --- 1 cup
Coconut pieces --- 1/4 cup (you can use dry coconut or fresh coconut pieces).
Grated jaggery --- 3/4 cup
Pureed ripe banana --- 1/4 cup (I used Poovan pazham, you can use any other small bananas)
Cashew nuts --- 20 cut in to small pieces
Baking powder ---- 1/4 tea sp
Black sesame seeds ---- 1 tab sp
Cardamom powder --- 1/2 tea sp
Ghee --- 1 cup
Water --- 1 cup
METHOD:---
1. Take grated jaggery in a heavy bottom pan add 1/4 cup water and heat till jaggery melts.
2. Strain jaggery water in to an other bowl and set a side.
3. Now heat a tea sp of ghee in a pan and fry coconut pieces til light golden color Then add cashew nut pices and fry for a while, add sesame seeds and switch off the heat.
4. Take rice flour, Fried coconut, sesame seeds And cashew nut pieces, pureed banana, baking powder, cardamom powder, jaggery water and remaining 3/4 up water mix well and set aside for one hour.
5. After one hour heat a paniyaram pan, pour a teasp full ghee in each hole and pour a tab sp full of rice flour and jaggery batter cover and cook in a low heat Till golden.
Flip the other side and cook till golden both sides.
Remove from pan and serve hot with tea, I can enjoy then any time. Healthy and perfect snack for kids.
This is my Third recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here
The photo of Radha Krishna in this picture was given by Veena. Thanks for that beautiful photo Veena..:)
INGREDIENTS:---
Rice flour --- 1 cup
Coconut pieces --- 1/4 cup (you can use dry coconut or fresh coconut pieces).
Grated jaggery --- 3/4 cup
Pureed ripe banana --- 1/4 cup (I used Poovan pazham, you can use any other small bananas)
Cashew nuts --- 20 cut in to small pieces
Baking powder ---- 1/4 tea sp
Black sesame seeds ---- 1 tab sp
Cardamom powder --- 1/2 tea sp
Ghee --- 1 cup
Water --- 1 cup
METHOD:---
1. Take grated jaggery in a heavy bottom pan add 1/4 cup water and heat till jaggery melts.
2. Strain jaggery water in to an other bowl and set a side.
3. Now heat a tea sp of ghee in a pan and fry coconut pieces til light golden color Then add cashew nut pices and fry for a while, add sesame seeds and switch off the heat.
4. Take rice flour, Fried coconut, sesame seeds And cashew nut pieces, pureed banana, baking powder, cardamom powder, jaggery water and remaining 3/4 up water mix well and set aside for one hour.
5. After one hour heat a paniyaram pan, pour a teasp full ghee in each hole and pour a tab sp full of rice flour and jaggery batter cover and cook in a low heat Till golden.
Flip the other side and cook till golden both sides.
Remove from pan and serve hot with tea, I can enjoy then any time. Healthy and perfect snack for kids.
This is my Third recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here
16 comments:
Beautifully done, who can resist to this wonderful and delicious unniyappams..
wow delicious uppam,loved this version...
wow..they look very well done...though the sweets from South are new to me..I realize the basic ingredients as rice and jaggery.
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Shlok calls it kerala laddoo, and gets a batch every now and then from our neighbours, he loves them and so do we
delicious and very festive appam!! super yummy!!
Sowmya
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I love these so much Padma..they look so cute!
Wow delicious and yum. I love these.
beautiful cuties....
Lovely dish
Awesome looking unniyappams. They look perfect.
Lovely presentation, this wss in my list but didn't get time so changed recipe. Delicious unniappam.
They have come out very good. I am sure they taste heavenly as well.
If you use nei (ghee) to make these, its called neiappam. The banana enhances the flavor, but the appam ends up drinking a lot of oil, so it can be opted out too. Addition of rava also yields in good appams.
On the whole, your appam lot looks nice and soft and just perfect :-)
Lovely snack Padma.Its a long time since I made these. Thanks for reminding me :)
Bookmarked Padma. Will give them a try.
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